“We didn’t really know what we were in for. We’d been invited to brew with a home brewer in Vestbygda outside Voss, who claimed to brew the traditional way, and to use kveik. That is, his own private yeast strain inherited in the family since, well, since nobody knows when. That was all we knew. So it was with some uncertainty we stopped at the railway station outside Voss and called our hosts. (This is part 1 of the Norwegian farmhouse ale trip.)”
Lars Marius writes about his experience brewing with kveik. Read the full article
